Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 3 to 15 years from vintage.
vintage3 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dried apricot, orange peel, almond, hay, saline
Palate: candied citrus, yellow plum, tea tannin, saline finish
The Bensa family's extended-maceration Ribolla, one of the four founding Oslavia orange-wine cellars alongside Gravner, Radikon and Damijan Podversic. Dried apricot, orange peel and almond over a tea-tannin finish.
What it pairs with
-
Prosciutto di San Daniele
Friulian air-cured ham finds a peer in the wine's saline edge and almond core; the regional pairing. -
Frico con patate
Friulian Montasio and potato cake echoes the wine's nutty depth; tea tannin scrubs the cheese fat. -
Risotto al tartufo nero
Almond and hay aromatics meet the truffle's musky depth; full body holds the Carnaroli starch.
History
The Bensa brothers (Giorgio and Nicolò) launched the extended-maceration Ribolla programme in the late 1990s. La Castellada sits across the Oslavia ridge from Gravner and Radikon, the third of the founding orange-wine cellars.
- 1997: First extended-maceration Ribolla vintage
Facts
- Producer
- La Castellada · visiting guide
- Grapes
- Ribolla Gialla (100%)
- Classification
- Venezia Giulia IGT
- Oak
- Fermented on the skins in open Slavonian oak vats for several weeks, then aged around three years in large Slavonian oak botti before bottling
- ABV
- 13.0%
- Price
- EUR 50 to 75 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 1997
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about La Castellada Ribolla Gialla
What does La Castellada Ribolla taste like?
Dried apricot, orange peel, almond, hay and saline on the nose; candied citrus, yellow plum, tea tannin and a saline finish on the palate. Full-bodied with medium tannin and high acidity from extended skin contact.
How does La Castellada relate to Gravner and Radikon?
La Castellada sits on the same Oslavia ponca ridge as Gravner and Radikon. The Bensa brothers founded the extended-maceration programme in the late 1990s, making them the third of the four founding Oslavia orange-wine cellars.
When should I drink La Castellada Ribolla?
Drink between 3 and 15 years from vintage. The wine reaches an aromatic plateau at year 5 to 8; the tea tannin softens with age.
Tags
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